hokkien "oyster" cake + homemade hoisin

This is an original "copycat" recipe based on memories of growing up Tsinay (Chinese-Filipina) in Metro Manila. They serve oyster cake at the chain restaurant Mann Hann, which specializes in Hokkien-style cooking. Basically, I worked out how to recreate the briny, umami flavor and tender texture of oysters, then incorporated it into an eggless omelette batter. I had some trouble getting the batter to cook evenly, so I stuck the cast-iron pan under the broiler for a few minutes. The homemade hoisin sauce I threw together at the last minute was based on a cursory Google search. It ended up tasting like a peanut-y Javanese sauce, somewhat akin to Indonesian kecap manis.

Sorry! I'm too lazy to type up the exact recipe. Plus, it was kind of the product of trial-and-error, anyway, so I couldn't really tell you how to do it again. But here is the basic gist:

• Stew bite-sized chunks of shiitake and tree oyster mushrooms in a salty, kombu-mushroom broth. Drain and save cooking liquid, which makes a rich stock. (If your omelette starts to dry up in the cooking process, you have the option of using your saved liquid to reconstitute it a bit.)
• Toss mixture with half a teaspoon of marmite. This step is optional. (If you don't keep marmite in your fridge, you can probably just add a dash of dark soy sauce to the cooking broth.) 
• Toss mixture with small thin strips of dried nori.
• In a cast iron pan, sauté onion, garlic, and green onion until onion is transluscent.
• Add the stewed mushrooms.
• Turn heat to medium-low then carefully and evenly pour your favor omelette batter (incorporated with some of the cooking liquid/stock) over mixture.
• Let batter set at the bottom.
• Transfer to broiler to brown the top.
• Garnish with cilantro.
• Serve over hot rice with homemade hoisin sauce as a condiment.